Potato Curry Recipe
Easy Potato Curry tastes delicious and is ready in 30 minutes, perfect for weeknight dinners! Potatoes cooked in a spicy onion-tomato sauce.
Servings 4 people
Calories 12kcal
Ingredients
- 2 tablespoon vegetable oil /ghee
- ¼ teaspoon cumin seeds
- ¼ cup onion
- ½ inch ginger smashed
- 1 pod garlic smashed
- 2 serrano peppers stilted/thai green chili peppers
- ½ cup tomato roughly chopped
- 1 teaspoon red chili powder
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- 1 ½ cup potato peeled
- 1 cup water
- 2 tablespoon cilantro chopped for garnishing
Instructions
- Cut potato into wedge shape. Crush ginger and garlic gently with back of ladle. Set aside.
- Set Instant pot to ‘Sauté’ mode.
- Add vegetable oil and cumin seeds. Allow it to splutter.
- Add chopped onion, and sauté until it becomes translucent.
- Then add ginger, garlic, serrano peppers, and tomatoes. And sauté until it becomes soft.
- Add red chili powder and ground turmeric. Sauté for 20 seconds.
- Add potato wedges, salt and water. Close the lid.
- Set the Instant pot manually for 7 minutes.
- Once cooked, wait for 10 minutes to release the pressure.
- Open the lid, gently mash 25% of the potato make the curry thicker.
- Transfer to serving bowl, and garnish with cilantro.
- Serve hot as a side dish.
Notes
- Adjust the spice level by increasing or reducing serrano peppers and red chili powder based on your heat tolerance.
- You can substitute fresh tomatoes with canned crushed tomatoes and swap serrano peppers with Thai green chilies.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight and reheat with a splash of water.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 595mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.3mg